Olive et Artichaut

There’s barely enough room to swing a pan in this tiny street bistro, especially when it’s full of diners (as it often is), but it doesn’t seem to faze young Niçois chef Thomas Hubert and his friendly team. He sources as much produce as possible from close-to-home suppliers (Sisteron lamb, Niçoise olives, locally caught fish) and likes to give the old classics his own spin. Wise diners reserve.